This is a nice dish and it can be made with either red wine or white wine. Traditionally it is made with red, but I think the white is much more pleasing--its your call. Cut the fish into 3-inch long pieces, and place them into a heavy pot with a tight lid. Add the diced onion, parsley, mushrooms, thyme, pepper, salt, and nutmeg, and cover with the wine. Bring to a heavy simmer and cook, covered, for about 20 minutes, or just until the fish begins to flake. Remove the fish pieces to a heated platter, and reduce the sauce. Blend the flour and butter over medium heat until a light brown roux. Use to thicken the sauce. This dish was served over pieces of bread that had first been fried in butter. Posted to Recipe Page 24 November 96 Date: Sun, 24 Nov 1996 03:54:20 +0500 From: Gourmet Connection